Pumpkin S’mores Cupcakes (Gluten-Free)
Looking for cozy fall pumpkin baking ideas that are gluten-free and refined sugar-free? These Gluten-Free Pumpkin S’mores Cupcakes are the best thing to satisfy your fall dessert cravings—featuring pumpkin purée, a crunchy graham cracker crust, gooey chocolate ganache, and a toasted marshmallow swirl. Perfect for gluten-free pumpkin baking and a cozy fall dessert.
Gluten-Free Pumpkin S’mores Cupcakes (Gluten-Free)
Pumpkin s’mores cupcakes might just be the most genius mashup of cozy pumpkin desserts and nostalgic campfire favorites. These gluten-free pumpkin cupcakes feature everything you love: fluffy pumpkin cake, a crunchy graham cracker crust, melty chocolate in the center of the cupcakes, and a swirl of toasted marshmallow on top. The only thing missing is the campfire, but hey—grab a kitchen torch and make your own magic.
Whether you’re baking for a fall party, creating content for TikTok, or just want free cupcakes that feel indulgent and cozy (without wrecking your blood sugar), this is the pumpkin dessert you need in your life.
Growing up in Poland, pumpkin was more of a savory thing – think soups, not sweets. S’mores? Definitely not on the menu. But when I moved to the U.S., I got swept up in the whirlwind of things pumpkin. Pumpkin spice lattes. Pumpkin candles. Pumpkin-everything.
One October, I had a bonfire with friends and someone brought s’mores. That toasty marshmallow and melted chocolate combo instantly had me hooked. So naturally, the idea of combining it with pumpkin and turning it into a gluten-free cupcake was born.
Let’s just say: these pumpkin s’mores cupcakes didn’t last long at that bonfire—and now they’re a fall tradition.
As a chef and nutrition consultant, I’m all about creating indulgent treats that support women’s health without sacrificing flavor. These cupcakes are a blend of fall flavors and functional ingredients that nourish the body. Instead of using refined sugar and conventional flour, I chose gluten-free flour blends, pumpkin purée, coconut sugar, and avocado oil. That way, you’re still getting that bakery-style flavor, but with less inflammation, fewer blood sugar spikes, and ingredients that actually support your hormones.
This recipe also uses real room temperature ingredients, whole-food sweeteners, and refined sugar-free swaps—because we deserve to enjoy cozy pumpkin baked goods without compromising on health.
Why You’ll Love This Recipe
- Cozy fall baking flavor with pumpkin, spice, and toasted marshmallow
- A gooey chocolate ganache center (you’re welcome)
- Crunchy graham cracker crust for that true s’mores feel
- Gluten-free, dairy-optional, and lower in sugar
- Adaptable for various dietary needs
- Ideal small batch recipe—but easy to double
- Made with pantry essentials—nothing weird or hard to find
- Beautiful enough for TikTok, easy enough for Tuesday night
Ingredients for Pumpkin S’mores Cupcakes
Ingredient Substitutions
Eggs → flax eggs (if you must, though texture will vary)
Avocado oil → melted coconut oil or vegetable oil
Coconut sugar → brown sugar or maple sugar
Arrowroot → tapioca starch or rice flour
Heavy cream (for ganache) → canned coconut milk
Marshmallow creme → homemade marshmallow fluff or marshmallow buttercream
Bob’s Red Mill flour → your favorite free flour blends
Did you know?
The first official recipe for s’mores appeared in a 1927 Girl Scouts handbook called “Tramping and Trailing with the Girl Scouts.” The recipe was titled “Some More,” because, well… once you eat one, you always want some more. Over time, that mouthful (literally and linguistically) got shortened to “s’mores.”
The classic combo—graham cracker, chocolate, and toasted marshmallow—is basically a masterclass in textures and temperatures. You’ve got warm, gooey, slightly charred marshmallow melting into smooth chocolate, all sandwiched between crunchy, honey-sweet graham crackers. It’s like edible nostalgia wrapped in a bite of fall camping bliss.
How to Make Pumpkin S’mores Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, mix together the pumpkin, oil, sugars, eggs, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Add dry ingredients to the wet and stir until just combined. Do not overmix.
- Divide batter evenly among the liners (about ¾ full).
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before filling and frosting.
- More in the recipe box below
Health Benefits for Women’s Health
Let’s take a moment to appreciate the power of whole food pumpkin desserts:
- Pumpkin: Rich in beta-carotene (great for skin + hormone balance)
- Avocado oil: Anti-inflammatory and rich in monounsaturated fats
- Coconut sugar: Lower glycemic load = less impact on insulin
- Arrowroot: Gentle on digestion and gut-soothing
- Eggs: High in choline, crucial for liver detox + hormone health
- Cinnamon: Natural blood sugar balancer and hormone-supportive
This isn’t just a pumpkin dessert. It’s a stealthy hormone helper in cupcake form.
Chef Angie’s Tips
- Always use room temperature ingredients for the best results.
- Don’t overfill your cupcake liners—¾ full is perfect.
- Freeze the chocolate ganache slightly so it’s easy to scoop.
- Want clean frosting lines? Use a piping bag with a star tip.
- For a crispy topping, broil the marshmallow frosting for 1 minute—but watch it like a hawk!
- Use digital scales if you bake often. It makes a huge difference.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Ways to Serve
- Drizzle extra ganache on top for a bakery look.
- Serve with hot apple cider or chai for a cozy afternoon snack.
- Turn it into a mini layer cake using two cupcakes and frosting in between.
- Decorate with fall sprinkles or crushed free graham crackers for texture.
- Serve warm with a scoop of dairy-free vanilla ice cream = fall baking nirvana.
- Serve it with pumpkin latte
Try my Best Tigernut Flour Pumpkin Muffins for another pumpkin muffins idea or my vegan pumpkin ice cream for a relaxing evening.
Storage
- Store in an airtight container at room temp for 2 days.
- Refrigerate (if frosted) for up to 5 days.
- Freeze unfrosted cupcakes for up to 2 months. Wrap tightly and store in a sealed container. Thaw, frost, torch, and serve.
Equipment You’ll Need
- Cupcake tin or muffin pans
- Cupcake liners or paper liners
- Hand mixer or hand mixer
- Large bowl + separate bowl
- Whisk
- Piping bag
- Wire rack
- Small bowl for ganache
FAQ for Pumpkin S’mores Cupcakes (Gluten-Free)
Can I make these dairy-free?
Yes—just use coconut oil and coconut cream for ganache.
What’s the best gluten-free flour for this recipe?
I recommend Bob’s Red Mill 1:1 Baking Flour. It’s reliable and works well with pumpkin.
Do I have to use marshmallow topping?
Nope! You can also frost with cream cheese frosting or eat plain.
Can I use a cake mix?
Sure! Use a gluten-free pumpkin cake mix and just add the crust, ganache, and marshmallow topping.
Are these in your new book?
Not yet, but they just might be in the next edition—stay tuned!
These pumpkin s’mores cupcakes are the best thing to happen to fall baking since PSLs hit the grocery store. With the rich flavors of pumpkin spice desserts, gooey chocolate, and fluffy marshmallow swirls, they check every cozy box while keeping things gluten-free, refined sugar-free, and hormone-friendly.
Make a small batch recipe for yourself or a double batch for a fall gathering. Either way, these cozy pumpkin desserts will steal the show.
So grab your muffin tin, set your stand mixer to medium-high speed, and get baking. Bonus points if you make a TikTok of your epic toasted marshmallow moment.
🍂🧁 Let the fall baking begin!
More Pumpkin Recipes
Pumpkin Ice Cream (Dairy-Free And Vegan
Homemade Pumpkin Spice Coffee Creamer
Pumpkin Pie Old Fashioned Cocktail
Pumpkin Cottage Cheese Cheesecake
Pumpkin Hazelnut Pancakes With Maple Pecan Glaze
Pumpkin Salsa Recipe With Apple
Hormone Balancing Pumpkin Spice Latte
Pumpkin S’mores Cupcakes (Gluten-Free)
Equipment
Ingredients
Cupcakes
- 1 1/4 cup Pumpkin puree
- 1/2 cup Avocado oil or melted coconut oil
- 1/2 cup Coconut sugar
- 1/4 cup Erythritol or granulated sugar
- 3 Eggs
- 1 tbsp Vanilla extract
- 1 cup Gluten-free flour with xantam gum (1:1)
- 1/2 cup Arrowroot flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ground ginger
- 1/4 tsp All spice
Chocolate Ganache Ingredients
- 9 oz Dark chocolate or chocolate chips (I used Lily's)
- 3/4 cup Heavy cream
- pinch Salt
Graham Crumb Sprinkle
- 1/2 cup Graham or honey crackers gluten-free
- 1 tbsp Butter unsalted, melted
- pinch Cinnamon
Marshmallow Cream Frosting
- 3 Eggs large
- 1/4 cup Erythritol granulated, or granulated sugar
- 1/4 tsp Cream of tartar
- 1 tsp Vanilla extract
Instructions
Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.2. In a large bowl, whisk together the pumpkin, oil, sugar, erythritol, eggs, and vanilla until smooth.3. In a separate bowl, whisk together flour, arrorrot, baking powder, baking soda, salt, and spices.4. Add dry ingredients to the wet and stir until just combined. Do not overmix.5. Divide batter evenly among the liners (about ¾ full).6. Bake for 20 minutes or until a toothpick comes out clean.7. Let cupcakes cool completely before filling and frosting.
Chocolate Ganache
- Warm the cream until just simmering, then pour over the chopped chocolate.2. Let sit for 2-3 minutes, then stir until fully melted and smooth.3. Chill for 30 minutes, until thickened to piping consistency 4. Scoop out half to use as filling .5. Whip the other half with a hand mixer on medium-high until fluffy (2–3 minutes) for piping on top.
Graham Crumb Sprinkle
- Mix together until sandy. Set aside.
Marshmallow Cream Frosting
- In a heatproof bowl over a simmering pot of water (double boiler), whisk egg whites, sugar, and cream of tartar constantly until thesugar dissolves and the mixture reaches 160°F (warm to the touch).2. Remove from heat and beat with a hand or stand mixer on high for 5–7 minutes, until stiff, glossy peaks form.3. Beat in vanilla. Use immediately
Assembly
- Use a small knife or cupcake corer to remove the center of each cooled cupcake.2. Fill with thickened ganache using a piping bag or spoon.3. Pipe a swirl of whipped ganache around the top.4. Sprinkle with graham crumbs.5. Pipe a tall swirl of marshmallow frosting on top.6. Use a kitchen torch to toast the marshmallow frosting until golden and lightly charred.
Nutrition
Love My Content? Buy Me a Coffee!
Creating these resources for you is my passion, and I love hearing how they’ve helped you on your health journey. If you appreciate my content and want to support my work, you can buy me a coffee to help fuel more tips, recipes, and inspiration. Every little bit means the world to me!
If you made this recipe, please leave a rating/comment. Your feedback helps us continue to bring you high-quality free recipes.
Don’t forget to sign in for my free recipe E-book, and follow me on Instagram to stay informed about all that is happening!